Fajita Pasta
This spicy hug in a bowl is a total FLAVOUR BOMB. Fajita Pasta takes only 20 MINUTES to whip up, and is great for beginner vegans!
Let me show you how to make a quick, simple, and deliciously comforting Fajita Pasta that brings the heat! I make this all the time because it’s wholesome, incredibly flavourful, and best of all super quick to whip up. Using only a handful of pantry staples and spices plus a few fresh veggies, there’s nothing not to love here!
Jump to RecipeINGREDIENTS
Did I mention that Fajita Pasta requires less than 10 ingredients? Not bad! If you love the spice and flavour of a good fajita plus the carby comforts of a bowl of pasta, I think this dish will be a winner for you!
- Chickpea or Lentil Pasta boasts high-protein and low-calories, plus lots of fibre!
- Onion + Garlic: You can’t go wrong with this fragrant and savoury duo.
- Canned Whole Kernel Corn + Black Beans: These traditional Mexican ingredients are being used in a non-traditional way to help bulk up the dish and add some delicious flavour (and colour).
- Red + Orange Bell Peppers: our classic fajita veggies.
- Canned Coconut Milk combined with our vibrant spice blend creates a delicious, cheesy-like sauce.
- Yummy Mexican Spices: Chili Powder, Cumin, Smoked Paprika, Turmeric, Black Pepper and Sea Salt add delicious, colourful and spicy flavour.
- Optional Nutritional Yeast: adds an extra savoury and cheesy-like flavour to the dish.
HOW TO MAKE FAJITA PASTA
All you have to do is spend a few minutes prepping your veggies, then get to sautéing! Throw in a few spices, canned items and cooked pasta noodles and it’s done. Just like that!
- Saute the garlic and onion on medium-high heat until softened, about 3-4 minutes. Add in the bell peppers, turn heat to high and cook for an additional 3 minutes.
- Add in the spice blend and toast for 1 minute, stirring frequently. Turn the heat back down to medium, and add the corn, black beans, coconut milk and optional nutritional yeast and stir until well combined.
- Once the mixture has thickened and starts to bubble (about 5 minutes), turn off the heat, add the cooked pasta and stir until everything is well incorporated.
- Serve and garnish with fresh cilantro, chilli flakes and a squeeze of lime juice and enjoy!
I love a good fusion dish, and Fajita Pasta is just the perfect marriage of Mexican and Italian-inspired deliciousness. There’s something about the warming flavours, hearty ingredients and simplicity of this meal that makes it so satisfying! Plus, you can really get creative with the ingredients and switch things up if you’re feeling inspired to! Why not try a different kind of bean, onion or experiment with the spices? It’s totally customizable to what you currently have on hand. 🙂
Lastly, if you decide to make this recipe and share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen + #SteamyVeganKitchen! I can’t wait to see your yummy recreations.
Fajita Pasta – Vegan + Gluten-Free!
Ingredients
- 1 package chickpea or lentil pasta (rotini or fusilli)
- 1 medium yellow or white onion
- 4 cloves garlic
- 1 can full-fat coconut milk
- 1.5 tbsp coconut oil
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- 2 bell peppers, red and orange
- 1/4 cup nutritional yeast (optional)
Spice Blend
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp hot or smoked paprika
- 1 tsp turmeric
- 1 tsp sea salt, pepper to taste
Instructions
- Bring a pot of water to a boil and cook your pasta according to package directions.
- Finely mince the garlic and slice the peppers and onion into long strips.
- Add the coconut oil to a large saucepan on medium-high heat, and sauce the garlic and onion until fragrant and slightly softened, about 4 minutes.
- Add in the peppers, turn temp to high heat and cook for 3 minutes, stirring often to prevent burning but allowing for a bit of browning.
- Add in your spice blend, stir well, and let the spices toast for 1 minute. Add the corn, black beans, coconut milk and optional nutritional yeast. Turn the temp back down to medium heat. Stir until coconut milk and nutritional yeast are well incorporated into the mixture.
- Optional: Stir 1 tsp of starch (tapioca or corn) into 1/4 cup cold water, and pour into mixture to help it thicken. Stir well.
- Once the mixture has thickened and starts to bubble (approx. 5 minutes) add the cooked pasta and stir until well combined.
- Serve and garnish with fresh cilantro, chilli flakes and a squeeze of lime juice and enjoy!
